#3805 - Baked Ham Pasta

(by Shirley McNevich)

1/2 cup butter
1/2 cup flour
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (optional)
2 cups Half 'n Half
2 cups whole milk
1lb. shredded Swiss cheese
2/3 cup shredded Parmesan cheese
1lb. bowtie pasta
2 cups cooked bite sized ham pieces
1 1/2 cups frozen baby sweet peas (thawed and drained)
Crunchy Topping: 1 cup Marzetti sea salt/cracked pepper croutons; 2/3 cup shredded Parmesan cheese; 1 TBSP butter (melted)

Cook bowtie pasta in salted water according to box directions--drain but DO NOT rinse. In a Dutch oven over medium heat and 1/2 cup butter--melt. While whisking, slowly add the flour and whisk until smooth. While whisking add dry mustard, salt, pepper and cayenne pepper. While whisking add half 'n half and milk--whisk for about 10 minutes or until thickened. While stirring with a spoon add all of the shredded Swiss cheese and 2/3 cup of the shredded Parmesan cheese--stir until mixed. Remove from heat--add drained pasta, ham pieces and drained peas-- toss with a spoon to mix. Pour the whole mixture into a greased 9 x 13 glass baking dish. Place the croutons into a Ziploc bag--close the bag and crush the croutons with a rolling pin until finely ground. In a bowl add ground croutons, 2/3 cup shredded Parmesan cheese and the melted butter--stir to mix. Sprinkle the crouton mixture evenly over the pasta mixture. Bake at 350 degrees 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

#3236 - Sweet Corn Pasta Salad

(by Shirley McNevich)

1 1/2 cups raw bowtie pasta
1 cup bite sized cooked chicken pieces
2 ears sweet corn
1 tomato (chopped)
1 tsp. salt
1/8 tsp. fresh ground black pepper
Parmesan cheese for sprinkling
Italian dressing OR pesto sauce

In a Dutch oven add the bowtie pasta--cover with water and add add 1 tsp. salt--cook/stir over medium heat for 5 minutes, then add the husked sweet corn--cook for 7 minutes or until pasta is tender and corn is cooked. Drain the pasta and the corn, then remove the corn and rinse it under cold water (but don't rinse the pasta). Cut the corn off of the cob using a sharp knife. In a bowl add the corn kernels, drained pasta, chopped tomatoes, pepper and chicken--stir carefully to mix. Separate the whole mixture into serving bowls, top with Italian dressing OR pesto sauce and Parmesan cheese.

#2525 - Blue Cheese Pasta Salad

(by Shirley McNevich)

3 cups dry bowtie pasta (cooked and drained according to box directions--do NOT rinse)
ranch salad dressing (about 3oz.)
1/4 cup milk
1/2 TBSP fresh chopped parsley or dried parsley flakes
1/4 cup chopped onions
1/2 cup chopped tomatoes
1 cup chopped cooked turkey OR ham OR chicken
1/2 cup crumbled blue cheese
pepper to your taste

In a bowl add ranch dressing and milk--stir. Add drained pasta--stir/toss to coat. Add parsley, chopped onions, chopped tomatoes, chopped meat and crumbled blue cheese--stir to mix. Sprinkle lightly with pepper if you wish. Refrigerate until cold.

#2088 - Grilled Chicken Pasta Salad

(by Shirley McNevich)

2 cups bowtie pasta (cooked and drained according to box directions--do not rinse)
2 cups fresh broccoli pieces
2 - 3oz. chicken breasts
salt
pepper
1 cup cherry tomatoes (halved)
1/2 cup Italian dressing
1/2 cup shredded cheese (your choice of flavor)
1/4 cup sliced olives
1/4 cup grated Parmesan cheese

Salt and pepper both sides of chicken breasts--grill them until no longer pink inside. Cut chicken breasts into bite sized pieces. When cooking pasta, add broccoli pieces to boiling pasta during last 2 minutes of cooking--drain but do not rinse. In a bowl add chicken pieces, shredded cheese, Italian dressing and olives--toss to coat. Add pasta, broccoli and Parmesan cheese--toss until mixed. Refrigerate until cold. Just before serving, add halved tomatoes--toss until mixed.

#2063 - Microwave Chicken Casserole

(by Shirley McNevich)

1 bag shredded sharp cheddar cheese
1 1/2 cups cooked chicken (cut into bite sized pieces)
1 1/2 cups bowtie pasta (measure after cooking pasta)
1 - 10oz. chopped broccoli (thawed and drained)
1/2 cup mayo
1/2 cup chopped red bell pepper
1/4 cup milk
1/2 tsp. oregano
1/2 tsp. garlic salt
3/4 cup Italian croutons

Cook bowtie pasta according to box directions--drain and measure 1 1/2 cups of pasta--set aside. In a large bowl add garlic salt, oregano, milk, and mayo--stir. Add cooked chicken pieces, drained pasta, drained broccoli, chopped red bell pepper, and 3/4 cup of the shredded cheese--stir until mixed. Grease a 2 qt. microwave safe casserole dish. Pour the mixture into the greased casserole dish. Microwave on high 8-10 minutes. Remove from microwave--sprinkle 3/4 cup of shredded cheese and Italian croutons over the top. Microwave another 1-2 minutes or until cheese melts. If you want to make it in a regular oven bake at 350 degrees for 30 minutes--remove from oven, sprinkle 3/4 cup shredded cheddar cheese and croutons over the top, and return to oven until cheese melts.

#1425 - Spinach Pasta Salad

(by Shirley McNevich)

3 cups bowtie pasta (cooked and drained according to box directions)
2 cups fresh baby spinach (washed and drained)
1 cup shredded sharp cheese
1 cup cherry tomatoes (each sliced in half)
3/4 cup drained chick peas
1/2 cup Italian dressing
1/4 to 1/2 cup drained sliced olives

In a bowl add drained pasta, spinach, chick peas, and sliced olives--toss until mixed. Add sliced cherry tomatoes, Italian dressing, and shredded cheese--toss. If too dry add a little more Italian dressing.

#1106 - Chicken & Broccoli Bowties

(by Shirley McNevich)

3 cups raw bowtie pasta noodles (cooked according to package directions)
4 cups chopped broccoli (fresh or frozen)
3 large boneless/skinless chicken breasts
1 bottle Italian salad dressing
1 or 2 minced garlic cloves
2 cups of your favorite pasta sauce
1/4 to 1/2 tsp. pepper
4oz. Philadelphia cream cheese (room temperature and cubed)
1/2 cup fresh grated Parmesan cheese

Poke chicken breasts all over on both sides using a fork. Place chicken breasts in a large Ziploc bag--pour the Italian dressing into the bag, then seal and work it around with your hands to coat all chicken. Open the bag a little bit, squeeze out the air, and reseal. Place in refrigerator for a few hours to marinate. When ready to cook, cook pasta according to box directions. Cook pasta until almost done, then add broccoli to the pasta water--continue cooking and stirring until pasta is done. Drain pasta and broccoli, then return it to your saucepan. Remove chicken from refrigerator--cut chicken into bite sized pieces (DO NOT discard Italian dressing). Place chicken pieces, minced garlic, and pepper in a skillet with some of the leftover Italian dressing--cook and stir until chicken is cooked through and browned. Add the cream cheese and pasta sauce to the chicken--cook and stir until cream cheese is melted. Remove from heat and pour pasta mixture into the saucepan with the bowtie pasta/broccoli mixture. Return to heat--add Parmesan cheese to the mixture--cook and stir until all ingredients are hot.

#842 - Ham and Pea Pasta

(by Shirley McNevich)

1 - 12oz. box bowtie pasta (cooked according to package directions)
1lb. fresh or frozen sugar snap peas
1 chopped onion
1/4 to 1/2 tsp. pepper
1/4 lb. sliced deli ham (cut into strips)
1 cup heavy cream
1/3 cup grated Parmesan cheese

Cook bowtie pasta according to box directions--add the peas during the last 2 minutes of pasta cooking time. When pasta/pea mixture is done, drain but reserve 1/2 cup of the pasta water. Use the same pot you cooked the pasta/peas in and spray it with Pam. Add chopped onion to the greased pot and cook over low heat/stir until softened. Add ham strips and cook until lightly browned. Add cream--stir and cook until thickened (3-5 minutes). Add Parmesan cheese, cooked pasta/peas, pepper and reserved pasta water--stir and heat thoroughly until creamy and hot enough for serving.

#766 - Teriyaki Turkey Pasta Salad

(by Shirley McNevich)

2 cups cooked turkey (cut into bite sized pieces)
1 - 16oz. box bowtie OR corkscrew pasta (cooked to box directions and drained)
2 TBSP olive oil
1 cup teriyaki sauce
6 TBSP white sugar
1/3 cup white vinegar
1/2 tsp. salt
1/2 tsp. pepper
chopped lettuce
chopped spring onions
chopped celery
any other salad ingredients you liked (chopped tomatoes, chopped peppers, etc.)
1/4 cup sesame seeds (optional)

In a bowl add olive oil, teriyaki sauce, white sugar, white vinegar, salt and pepper--stir with a spoon until well mixed. Place chopped turkey pieces into a large Ziploc bag. Pour the teriyaki sauce mixture into the bag with the turkey. Zip the bag closed and refrigerate overnight. The next day, make pasta according to package directions and drain it. Dump the turkey/teriyaki sauce mixture and the drained pasta into a large mixing bowl--stir until well mixed and pasta has started soaking up the sauce. Place bowl in refrigerator for 1 hour. When read to serve, place lettuce, onions, and celery on to plates (and any other salad ingredients) and top with the turkey/pasta mixture. Sprinkle sesame seeds on top if you wish.